Nannari Sharbat, one of common refreshing and simple drink during summer seasons. It is available in all local shops, especially during hot summers. Nannari syrup is available in all grocery shops but definitely with a lot of additives to improve the taste and shelf life of the product. Here we were going to learn how to make simple and health Nannari syrup at home.
Nannari Syrup – How to make Nannari Syrup at home
Nannari is a herb called “Sarsaparilla, it has a medicinal property which helps to regulate body heat.It keeps the body cool and helps to prevent another aliment like skin rash, heat cramps, fatigue, urinary infection etc. Nannari drink helps to stay hydrated during the heat. This Nannari syrup goes well with lemon juice, sabja seeds, jaljeera, and soda. It’s not available in all shops, but you can easily get it from Amazon or in country drug shop (nattu marundhu store).
Nannari roots – 50 gms
Organic Brown Sugar – 250gms
Water – 2 ½ cups
Lemon juice – 2 tsp as a preservative
Preparation time: 7 – 8 hours Cooking time: 20 -25 minutes Serving size – 1 ½ cups
- Take 50gms of Nannari root clean in a running water to remove debris, and sundry it then wipes it with a clean cloth.
- With the help of mortar and pestle break the roots twice so that the root loosens up and breaks into pieces. So it’s easy to remove the white part alone. Discard and separate the brown part in a bowl.
- Keep the black woody portion separate, with this we are going to prepare the syrup.
- Put the black portion in a blender jar and pulse it in a blender to get it a finely powdered form.
- In a sauce add 2 ½ cups of water and bring it to a boiling state.
- Add the powdered Nannari root and switch off the flame. Cover the saucepan and allow it to sit for 6 to 7 hours or overnight.
- After 7 hours strain the Nannari root water using a double folded muslin cloth and collect this water in a saucepan and then discard the residue.
- Place the saucepan containing Nannari root water in a medium flame and add 250 gms of organic brown sugar and mix well till its dissolve completely.
- Bring it to boil for 15 – 20 mins and keep stirring occasionally. The consistency should be thick, it should be like honey, switch off the flame.
- Allow the Nannari syrup to cool at room temperature.
- Now add 2 tsp of fresh lemon juice and transfer the Nannari syrup into an airtight glass container.
- It is best to refrigerate the Nannari syrup, it improves shelf life up to 1 to 1.5 months.
- To prepare lip-smacking Nannari sarbath, take 3 tbsp of Nannari syrup in a glass and mix with 1 cup of water, squeeze a lemon, add some ice cubes and mint leaves.
- And serve chill, this is the best thirst quencher for the hot summer and keeps the body hydrated.